Ingredients

• 1 , 9 inch
• 2 , 3 ounce
• 1.25 cups boiling water
• 1 , 15 ounce
• 1 pint heavy whipping cream

Instructions

1. 1 Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
2. 2 Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
4. 4 Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
5. 5 To remove from pan, center a serving plate over tube pan; invert.

Nutrition per serving